It’s been long since I last posted; the usual culprits being travel, laziness, sickness and start of a new semester. The next few months are going to be very hectic given that I am TAing for a particularly heavy course along with learning Spanish and oil painting. And not to forget my good old Ph.D 🙂 All this translates into very quick cooking! And one of the fastest things to make is couscous. What makes it so quick, of course, is the use of instant couscous, which is the kind you get in most US markets. The ‘jeweled’ part of the name would have been obvious had I put up a picture along with the recipe. But sadly my old camera is almost dead now. (And my phone is equally old, rather old-fashioned) But once you read the recipe, it should become obvious anyhow! So, here we go:
- Medium grain couscous, 1 cup
- Boiling water, 1.5 cups
- Olive oil, 2 tablespoons
- Red onion, 1/2 cup
- Zucchini, 1/2 cup
- Yellow squash, 1/2 cup
- Garlic, 1 small clove
- Sultana raisins, 1 tablesoon
- Pine nuts, 1 tablespoon
- Red pepper flakes, 1/4 teaspoon
- Lime juice, to taste
- Salt and black pepper, to taste
- Add raisins and boiling water to the couscous, mix gently and cover tightly. Set aside. The raisins will plump up along with the couscous.
- Cut the onion, zucchini and yellow squash into a fine and even dice. Mince the garlic clove.
- Heat olive oil in a skillet. Once it is hot, add the pine nuts and saute for a few seconds. Then add the red pepper flakes, followed by garlic. Before the garlic turns brown, add the onion and other vegetables.
- Saute for a minute or so. You don’t want the onion and squash to become limp. They should keep their crunch and color.
- Sprinkle salt, pepper and lemon juice and mix. Turn off the stove.
- By this time, the couscous should be ready. It takes around 5-10 minutes. Fluff it up gently with a fork and combine with the veggie mixture.
- Enjoy! You can also eat this dish cold.
- I haven’t tried this recipe with Israeli couscous. If and when I do, I’ll add a note here.
- Optional ingredients: carrots, corn and (if eating cold) pomegranate seeds.